Peppermint Truffles With Cream Cheese

These Peppermint Truffles With Cream Cheese are creamy, sweet, and full of festive flavor! Made with cream cheese, powdered sugar, white chocolate, and crushed candy canes, they’re a no-bake holiday treat that’s as beautiful as it is delicious.

Try my sugar cookie truffles and rum balls next!

this recipe!

Holiday Peppermint Truffles

Perfect for Christmas parties, classroom celebrations, or holiday bake sales, these bite-sized truffles are always a hit. Add them to cookie trays, gift boxes, or dessert tables for a festive treat everyone will love!

Ingredients You’ll Need

8oz (250g, 1 brick) cream cheese, softened room temperature

1/2 cup (3oz, 80g) crushed candy canes or crushed peppermint candy (approximately 8 candy canes)

1/2 teaspoon peppermint extract

5 cups (23oz, 650g) powdered sugar

2 cups (12oz, 350g) white chocolate melts

1 tablespoon coconut oil

Additional crushed candy and sprinkles for topping

Step by Step Instructions

STEP ONE – In the bowl to your stand mixer, use the whisk attachment to beat the cream cheese on high for 2 minutes until it is smooth. 

STEP TWO – Add the crushed candy cane and beat for another minute until the cream cheese is a fabulous pink colour. 

STEP THREE – Add half of the powdered sugar 1/2 cup at a time and beat on high until it is fully combined. The mixture will be stiff, similar to a loose fondant.

STEP FOUR – Roll approximately 1 teaspoon or 1 ounce of the filling into a ball.  Place on a cookie or baking sheet that has been lined with parchment paper. Place them in the fridge to chill for 1 hour. 

STEP FIVE – Once the peppermint balls have chilled, place the chocolate in a microwave-safe bowl.  Add the coconut oil to the bowl.  Heat in the microwave at 50% power for one minute.  Stir and continue heating in 30 second time increments at 50% power until fully melted.  Be sure to stir between each time interval.

STEP SIX – Using a candy dipper or fork, completely dip the chilled peppermint balls into the melted white chocolate.  Tap off any excess chocolate before placing the truffles back on the parchment.  Immediately, before the chocolate sets, dust some sprinkles and crushed candy on top.  

STEP SEVEN – Let the chocolate stand for 10-20 minutes to set and enjoy immediately.

Storage & Freezing Instructions

Storage Instructions:
Store leftover truffles in an airtight container in the refrigerator for up to 7 days. If stacking, separate the layers with parchment paper to prevent sticking.

Freezing Instructions:
These truffles also freeze well! Place them in an airtight container with parchment paper between the layers and freeze for up to 3 months. Thaw in the refrigerator the day before serving. Note: some sprinkles may bleed slightly after thawing due to moisture, but the truffles will still taste delicious.